I’m not sure why the name “Hello Dolly’s” was given to these great old cookies, but I know that they are wonderful to eat. This is the perfect recipe for those who love to eat chocolate, pecans and coconut and aren’t afraid of calories! We love soft and/or chewy cookies and these fit the bill for both. This recipe is fast, easy and doesn’t require much prep work.

January’s dreary cold days are hard for me. There isn’t much to look forward too and I even have a birthday coming up. The hard part about January birthdays is – What do you want for your birthday? I never know, because we just had Christmas. Could you please ask me in July, because by then I have a whole long list for you. Another icky part of January birthdays is it snows and usually on my birthday. Now this would be great if I was in to skiing – but I’m not. The older I get the less I like the snow. Unless its for Christmas, but please melt right after. I know, I know I can’t have it both ways. Okay enough whining. This is my solution to this years dreary days of January. I’m having Springy, yummy, watermelon cupcakes.

These watermelon cupcakes are not watermelon flavored they just look like watermelons. I didn’t go too crazy. I made the cupcakes with Betty Crocker’s Strawberry Cake mix and topped them with my favorite buttercream frosting.

Watermelon Cupcakes

Strawberry Cake Mix

Mini Chocolate Chips

Green Buttercream Frosting

Green Cupcake Liners

Muffin Pan

Mix Strawberry Cake Mix together following directions on the box. Place Green Cupcake Liners in Muffin Pan. Fill each about 2/3 full. Sprinkle a few Mini Chocolate Chips into cake batter.

Bake following box instructions.

Stay warm everyone and enjoy a little summery treat!

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I love, love, love chocolate. But every once in while I feel like I should try something different. Even thought these “Blonde Brownies” are not completely chocolate free, they are close. It is a great recipe to pull out when you want a change of pace.

Working with gluten free flours is always an unknown the first time. I wonder about texture of the batter and what it will do during the baking process. In the end the batter didn’t really look or act and different that my usual Chocolate Chip Cookies.

Ingredients

1 3/4 cups ATK flour

1 tsp baking soda

3/4 tsp xanthan gum

1/2 tsp salt

8 tbsp butter, melted

3/4 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

2 tbsp milk

1 tbsp vanilla

1 1/4 cup semisweet chocolate chips

Whisk flour blend, baking soda, xanthan gum and salt together in a medium bowl; set aside. Whisk melted butter, brown sugar and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. Dough will be sticky and soft.

Line 2 baking sheets with parchment paper. Using 2 spoons drop about 1 1/2 tbsp of dough about 2 inches apart on prepared sheets. I used my 2 tbsp scoop.

Bake in 350 degree oven for 11-13 minutes rotating sheet halfway through baking. Makes 2 dozen. Let cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. Cookies are best eaten on the same day. They can be frozen for another day and warmed in the microwave.